by Buffy Ellen 0 Comments

This week was a pretty exciting one for me. I had the absolute pleasure of being invited to be a guest chef on the super popular Whānau Living TV show here in New Zealand. Whānau means "family” or "community" in Maori, the language of our local NZ people, and the TV series showcases everything from family-friendly recipes to healthy living ideas, and even growing your own herb garden.


It’s fronted by Stacey Morrison, a famous TV and radio host, who I actually grew up watching on TV as a kid. So when the Whanau Living team asked me if I'd like to come on board as a guest chef, I jumped at the chance. Stacey is fluent in Te Reo Maori and incorporates it throughout the show, so if you've never heard it spoken before you should definitely watch this - it's beautiful!

20 MINUTE SUMMER FRUIT TART #healthy #vegan #fruit #tart #recipe #dairyfree #sugarfree #glutenfree #raw #begoodorganics

On the show I shared two delicious plant-based recipes, the first of which are my favourite Stuffed Kumaras (kumara is the Maori word for sweet potato - and we grow the best ones in the world here in NZ I reckon). You can find the recipe for those yummies pockets of goodness here - they make the perfect mid-week dinner, with leftovers for lunch, if you're lucky.

I also created this super simple and delicious Summer Fruit Tart for the show too. It's so easy to make, is completely gluten, dairy and refined sugar free, vegan, and is super flexible in terms of toppings. Once you’ve tried it I'm betting it will become your number one go-to special occasion dessert (healthy of course). It's totally fool-proof, and has definitely become mine - I think I've made it 10 times since the show! Top it with different seasonal fruit each time and you've almost got an entirely new recipe.

20 MINUTE SUMMER FRUIT TART #healthy #vegan #fruit #tart #recipe #dairyfree #sugarfree #glutenfree #raw #begoodorganics

I won’t say much more so you can save your last few minutes of blog reading time to watch the video. I hope you enjoy it and I’d love to hear what you think. Leave me a comment below or over on Facebook - especially if it's something you'd like to see more of!

If you make this gorgeous Summer Fruit Tart, or my Stuffed Kumaras, I'd love to hear how you go. Leave a comment below or share your creations on Instagram with the tags @begoodorganics and #begoodorganics - i'll always pop over and say hello!

Have a wonderful weekend, and til next time.

x Buffy-Ellen

PS If this recipe looks like a little bit of you, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here.

Summer Fruit Tart

20 MINUTE SUMMER FRUIT TART #healthy #vegan #fruit #tart #recipe #dairyfree #sugarfree #glutenfree #raw #begoodorganics

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

20 mins
Serves 12-16

Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link then add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

Base 
1 1/4c oats
1/2c walnuts
1 c dates
1 tbsp coconut oil 
large pinch sea salt

Filling 
1 1/2c cashews (soaked 2 hours, rinsed and drained)
1/2c rice or almond milk
½ lemon (juice and flesh)
3 tbsp coconut nectar
2 tsp vanilla extract
pinch sea salt
1/2c coconut oil (melted)
2 tbsp cacao butter (melted)

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon 

How to
  1. Blend base ingredients in a food processor until combined but still with some texture. It should hold together between your fingers.
  2. Press into a tart tin lined with clear wrap, then pop in the freezer to firm.
  3. Blend filling ingredients except coconut oil and cacao butter in a blender until silky smooth. Then add coconut oil and cacao butter and blend again until combined. Pour into tart tin and put in fridge to set overnight.
  4. In the morning top with your choice of fruit, then return to the fridge to re-firm for at least 1 hour (or more) before serving.
Notes
  • Tart needs to be served straight from fridge, so don’t keep out in the sun on a hot day.
  • You can make the whole tart excluding the fruit topping ahead of time and freeze it, bringing it out in the morning, topping with fruit, then putting it in fridge to defrost evenly. You can make multiple tarts in advance like this - I often have a plain tart in the freezer for when I need a quick special occasion dessert.
  • You can sprinkle some fresh mint on top too which contrasts beautifully with the fruit.
  • Serve with my Coconut Cashew Chia Cream or plain coconut cream or yoghurt, and more fresh sliced fruit on the side.
Substitutions
  • Use any seasonal fruit for the topping – strawberries, blueberries, blackberries, cherries, kiwifruit, mango, plums, apricots, peaches, nectarines and sliced banana (put on just before serving to avoid browning).
  • You can swap the oats in the base for almonds, sunflower seeds or buckwheat if you prefer (all good Paleo-friendly options). I love using oats though as they're really affordable, have a fantastic nutrient profile, reduce the energy density of the dish (as compared to nuts/seeds), and taste really nourishing and amazing.
  • Coconut nectar can be swapped for brown rice syrup, agave syrup or maple syrup if you like. Taste to adjust to your preference (all these sweeteners have slight differences in sweetness). The recipe as is is only very modestly sweet which I love, but adjust upwards if your taste buds are still adjusting to a more natural level of sweetness.

20 MINUTE SUMMER FRUIT TART #healthy #vegan #fruit #tart #recipe #dairyfree #sugarfree #glutenfree #raw #begoodorganics

Photos and video by Whanau Living



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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